Ingredients
Smoked Chipotle Slaw
- 100g finely sliced cabbage
- 3 tbsp mayonnaise
- 1 tsp smoked chipotle tabasco
Burger
- 800g 100% NZ __pork mince
- 1x egg
- 1 tbsp Dijon mustard
- 2x minced garlic cloves
- 1x small bunch of basil, thinly sliced
- Salt and pepper
To Serve
- 4x burger buns
- 4x large onion rings
- 2x tomatoes, thickly sliced
- Fries
Method
Step 1
Making the burger patties
- In a bowl, mix together the __pork mince, egg, mustard, garlic, basil, salt and pepper.
- Test a small piece of the mixture for flavour and seasoning by frying in a fry pan. Adjust seasoning if required.
- Using your hands, form patties to a size of approximately 200g.
- Heat oil in a fry pan until it starts to shimmer, place the patties into the pan and cook for 5 minutes on each side, or until an internal temperature of 64°C is reached.
Step 2
Making the slaw
- In a separate mixing bowl, add sliced cabbage, mayonnaise and smoked chipotle.
- Mix well and season to taste, set aside.
Step 3
Plating up
- Under a hot grill, lightly toast the burger buns.
- To assemble, place the fried onion ring on the bottom half of the bun and spoon some slaw inside the onion ring.
- Place the pattie on top of the onion, then the tomato, then another spoon of slaw. Place on the top of the burger bun.
- To hold the burger together, use a bamboo skewer with a basil leaf and a cherry tomato spiked on to it, then spear it down into the burger.
- Serve with fries, cooked as directed.
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